DAK's Spices butt-kickin' buffalo chicken nachos
Who doesn't like nachos? How could you possibly make nachos any better??? Add DAK's BUTT KICKN' BUFFALO chicken with a creamy bleu cheese sauce of course!!! This is a perfect game-day recipe, a sure crowd pleaser.
2 cups of diced cooked chicken. You have a couple options: dice up precooked rotisserie chicken from the store or cook your own chicken breasts or thighs and dice up
1/2 cup of hot sauce
2 tbls of apple cider vinegar
1-2 tablespoons of DAK's BUTT KICKIN' BUFFALO (depending on how spicy you want it!!)
¾ cup of milk
1 tbls of butter
1 tbls of flour
1/3 cup of crumbled bleu cheese
1 bag of tortilla chips
1/2 cup of grated sharp cheddar cheese
3 green onions diced
3 celery stalks finely chopped
In a bowl, combine chicken, hot sauce, and DAK's BUTT KICKIN' BUFFALO. Stir well. Set aside
Preheat oven to 350 degrees
Pour milk into a small saucepan. Warm the milk over medium heat. Be careful, do not boil the milk!
In a large sauce pan, melt the butter. Add the flour to make a roux. Whisk until combined, about apt 1-2 minutes
Pour the warmed milk into the large saucepan with the butter/flour mixture. Stir with whisk. Bring the sauce to an "almost boil". Keep stirring until it is thick. Remove from the heat. Stir in the bleu cheese. Set aside.
Now it is time to layer the nachos
Spread a thin layer of tortilla chips in a baking dish (I usually use a 9x13 pan)
Spoon ½ of the chicken over the chips. Spoon half of the bleu cheese sauce over the chicken
Add a second thin layer of chips, top with remaining chicken and bleu cheese sauce
Sprinkle the top of the nachos with the green onion and celery
Top the nachos with cheddar cheese
For an extra kick, sprinkle some more of the BUTT KICKIN BUFFALO on top of the cheese before baking
Bake for about 10-15 minutes until the cheese melts and starts to turn brown. Serve while hot.
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